How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pumpkin Cornbread With Coconut Oil ?

You need 11 ingredients. The key ingredients include: 1cup coconut oil, melted, 1 cup brown sugar, 4whole egg, 1 teaspoon baking soda, and more.

Is Pumpkin Cornbread With Coconut Oil suitable as general?

Yes, Pumpkin Cornbread With Coconut Oil falls under the General category and is a great choice for this type of meal.

How do I store leftover Pumpkin Cornbread With Coconut Oil ?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cornbread With Coconut Oil Recipe

Name: Pumpkin Cornbread With Coconut Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1cup coconut oil, melted; 1 cup brown sugar; 4whole egg; 1 teaspoon baking soda; 1 cup buttermilk; 1 can pumpkin puree; 2 teaspoon salt; 1 teaspoon cinnamon; 2 cups cornmeal; 2 cups flour (whole wheat or regular); a drizzle of truffle honey or maple syrup

Bake this irresistible Pumpkin Cornbread With Coconut Oil at home. Made with coconut oil, brown sugar, egg and baking soda. Easy step-by-step instructio…

This Pumpkin Cornbread With Coconut Oil relies on simple, everyday ingredients such as coconut oil, melted, brown sugar, whole egg and baking soda. It comes together quickly and makes 4 servings, at about 1601 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

1601

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Pumpkin Cornbread With Coconut Oil

Tips for the best results

Variations & substitutions

My Personal Notes

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